Ennai Kathirikai kuzhambu (Ennai Kathrikkai kozhambu)


Brinjal - Violet small size - 1/4 kg
Tamarind (Puli) - size of lemon
Thoor dhal (Thuvaram paruppu) - 3 tablespoon
Red chilly - 8
Asafoetida - 1/4 teaspoon
Fenugreek (Vendhayam) - 1 teaspoon
Salt - 1 and Half Tablespoon
Mustard (kadugu) - 1 teaspoon
Curry leaves
Gingely oil (Nallennai) 


  1. Heat 1 teaspoon of gingely oil in a pan
  2. Add asafoetida, thoor dhal, fenugreek and red chilly
  3. Roast them till they turn brownish red
  4. Grind them in a mixer grinder, with half a tumbler of water, to form a paste
  5. Soak tamarind in water for 15 minutes
  6. Prepare 4 Tumblers of tamarind water by thoroughly squeezing it
  7. Chop each brinjal into 4 pieces (The pieces should not fall apart). Put the brinjal in a vessel with water.
  8. Heat 4 tablespoon of Gingely oil in a kadai/pan in Low flame
  9. Drain the water from brinjal and add this in the pan
  10. Heat for 10 minutes, frequently stir
  11. Add the tamarind water and add salt
  12. Turn the stove to medium flame
  13. Let it boil for 10 minutes
  14. Add the grinded paste from the mixie container
  15. Thoroughly mix and allow it to boil for 10 minutes
  16. Turn off the stove
  17. In a separate pan, heat 1 teaspoon of gingely oil
  18. Add mustard and curry leaves. Allow mustard to burst
  19. Add this to kuzhambu pan


  1. Looking for authentic iyengar recipes without onion garlic...this seems to be a nice site

  2. Your recipes are excellent and tasty

  3. thanks is coriander seeds not needed along with chilli, toor dhal for the stuffing mix?